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Sure you can freeze your fishing bounty, but making jerky out of salmon is a delicious—and easy—way to preserve an especially good catch.
What to buy: In order to get nice long pieces of jerky, it’s best to work with a side of salmon instead of individual fillets. If you catch the salmon yourself, this shouldn’t be a problem; if you buy it, just ask your fishmonger for a side—and don’t forget to request that he or she remove the skin and pin bones as well.
Game plan: If you have a conventional oven, you can proceed with the recipe as laid out below. If you have a relatively new, digital oven, look to see if you have a “dehydrate” option under the convection setting—it will ensure even air circulation as the salmon dries.
The jerky will last up to 1 month when refrigerated in an airtight container. Bring to room temperature before eating.
by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...